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Four-Onion Soup

Submitted by TeSza86

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

1

MEDIUM YELLOW ONION

1

MEDIUM RED ONION

1

MEDIUM LEEKS
white portion only *

5

EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops

1

EACH GARLIC CLOVES
minced

2

TABLESPOONS BUTTER
or margarine

2

CANS BEEF STOCK
14.5 ounces *

1

CAN BEEF STOCK
10.5 ounces *

1

TEASPOON WORCESTERSHIRE SAUCE

½

TEASPOON NUTMEG
ground

1

CUP SWISS CHEESE
shredded

6

SLICES BREAD, FRENCH BAGUETTE
3/4 inch thick, toasted *

6

TABLESPOONS PARMESAN CHEESE
grated

Directions

Slice all onions ¼ inch thick.

In a 3-quart saucepan over medium-low heat, sauté onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.

Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil.

Reduce heat; cover and simmer for 30 minutes.

Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-ounces bowls.

Ladle hot soup into bowls.

Top with a slice of bread.

Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.

Broil until cheese melts.

Serve immediately.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 116g (4.1 oz)

Amount per Serving

Calories 171 55% of calories from fat

% Daily Value *

Total Fat 10g 16%

Saturated Fat 7g 33%

Trans Fat 0g

Cholesterol 31mg 10%

Sodium 392mg 16%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 5%

Sugars g

Protein 20g

Vitamin A 8% • Vitamin C 12%

Calcium 24% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free